Pumpkin Nut Tart as published in the Tacoma News-Tribune 3/4 cup all-purpose flour 1/3 cup whole wheat pastry flour (available in bulk bins at well-stocked supermarkets) 1/4 cup ground pecans 1/8 teaspoon baking soda 1/8 teaspoon salt 1/4 cup canola oil 1/4 cup maple syrup 12 pecan halves for decoration
Cook's note: The cakey, custardy pumpkin almond torte can be baked in a tart shell. Prepare filling as described in previous recipe. Spread filling into unbaked tart shell. In separate mixing bowls, whisk together dry ingredients and wet ingredients. Add wet ingredients to dry ingredients. Mix thoroughly until dough forms. Flatten dough into a disk, wrap in plastic and refrigerate 30 minutes. Press dough into an oiled 9-inch tart pan. Spread pumpkin-almond filling into tart shell. Place pecan halves decoratively on top. Bake in a pre-heated 425-degree oven for 20-25 minutes. Remove from oven. Cool. Apply apricot glaze to top of torte with a pastry brush. Apricot Jam Glaze 1/4 cup apricot jam 1-2 tablespoons water In a small sauce pot, heat jam over low heat. Stir. Add water to thin jam to desired consistency. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
